1. Wash the chickens inside and out twice. Tie the legs together. Loosen the skin from the neck portion, cut off neck and insert small slices of frozen butter between the skin and the flesh as far as you can. Apply salt and pepper on the chickens and smear ..
MAKING
1)In a pan, heat ghee and fry makhaanas until deep golden.
2)In a bowl, add yogurt and salt and pepper and beat until smooth.
3)Add makhaanas and nuts, blend thoroughly.
SERVING
4)Garnish the raita with cumin and serve
A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice.
